Description

This Juicy Roast Turkey recipe guides you through preparing a flavorful, tender turkey using a combination of herb seasoning, garlic, onion, and a rich butter rub. The turkey is roasted to perfection, resulting in crispy skin and succulent meat, accompanied by a classic white wine and chicken broth gravy. Perfect for holiday dinners or special occasions, this recipe yields 10 to 12 servings and ensures a moist and delicious centerpiece.

Ingredients

Scale

Turkey and Seasoning

10 lb / 5 kg whole turkey, thawed (plain, not pre-brined)
2 1/2 tbsp kosher salt / cooking salt
2 tsp dried thyme (or other herb of choice)
1 tsp paprika (sweet or ordinary)
1 tsp garlic powder (optional)
1/2 tsp black pepper
2 heads of garlic, halved horizontally (4 halves)
1 onion, halved, skin on (brown, yellow, or white)
2 small bunches mixed herbs (sage, rosemary, thyme, parsley – optional)

Butter Rub

10 tbsp (150g) unsalted butter, melted
1 tbsp total of sage, rosemary, and thyme, finely chopped (equal amounts of each)
3 garlic cloves, minced

Gravy

1 1/2 cups dry white wine (or water)
4 cups chicken broth / stock, low sodium
5 tbsp all-purpose flour
Salt and pepper, to taste

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Instructions

Prepare the Turkey: Preheat your oven to 325°F (165°C). Remove the turkey from its packaging, pat dry inside and out with paper towels. Mix kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper together and rub thoroughly all over the turkey, including inside the cavity.
Add Aromatics: Stuff the cavity with the halved garlic heads, onion halves, and mixed fresh herbs (if using). These aromatics will infuse flavor during roasting.
Apply Butter Rub: In a small bowl, combine melted unsalted butter with finely chopped sage, rosemary, thyme, and minced garlic. Gently loosen the skin from the turkey breast and carefully rub some of the herb butter underneath the skin for extra moistness. Then brush the remaining butter mixture all over the skin surface of the turkey.
Roast the Turkey: Place the turkey breast side up on a rack inside a large roasting pan. Insert a meat thermometer into the thickest part of the thigh without touching the bone. Roast in the preheated oven for approximately 2 hours or until the internal temperature reaches 165°F (74°C). Baste the turkey with pan juices every 30 minutes to keep it moist.
Rest the Turkey: Remove the turkey from the oven and transfer it to a serving platter. Tent it loosely with foil and let it rest for at least 20 minutes before carving. Resting allows juices to redistribute, ensuring juicy meat.
Make the Gravy: Pour off most of the fat from the pan juices, leaving about 2 tablespoons. Place the roasting pan on the stovetop over medium heat. Stir in the flour and cook for 1–2 minutes to create a roux. Gradually add the white wine (or water) and chicken broth, whisking constantly to prevent lumps. Simmer until the gravy thickens to desired consistency. Season with salt and pepper to taste. Strain if desired before serving alongside the carved turkey.

Notes

Note 1: Ensure the turkey is fully thawed before starting to guarantee even cooking.
Note 2: Adjust salt quantity based on the saltiness of your stock and personal preference.
Note 3: Fresh mixed herbs such as sage, rosemary, thyme, and parsley add vibrant flavor but can be omitted or substituted with dried herbs.
Note 4: Dry white wine enhances the gravy’s depth of flavor, but water can be used as an alternative.